No-Bake Pumpkin Cheesecake with Cookie Dough Crust

Print Recipe

No-Bake Pumpkin Cheesecake with Cookie Dough Crust


  • 1 package Cappello's Chocolate Cookie Dough, thawed
  • 1 1/2 cups heavy whipping cream, chilled
  • 24 ounces full-fat cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/3 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • Preheat the oven to 350°F. Line the base and edges of a 9-inch springform cake pan with parchment paper. Set aside.
  • Tightly pack the cookie dough into the base of the pan.
  • Bake for 10-12 minutes, or until golden. Remove from the oven and let cool completely before adding the filling.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form. Place into a medium mixing bowl and set aside.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the cream cheese, powdered sugar, and sour cream on medium speed until it's very smooth.
  • Add the vanilla extract. Beat until smooth and combined. Make sure there are no large lumps of cream cheese!
  • Using a spatula, carefully fold the whipped cream into the cheesecake filling until combined. Don't overmix!
  • Transfer half of the batter to a medium mixing bowl. Gently fold in the pumpkin, cinnamon, and nutmeg.
  • Alternate adding large spoonfuls of each batter (the plain and the pumpkin), on top of the crust. Repeat the process until all the batter is used.
  • Use a skewer or knife to swirl the batters together.
  • Cover the pan tightly with plastic wrap and refrigerate for 12 hours.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
  • Serve cheesecake chilled.

Kids Can Do

  • Help mix the cream cheese
  • Spoon the batter into the pan
  • Create the swirls in the batter